3 Tablespoons quick cooking Tapioca
1 1/2 Cups sugar
1/4 Teaspoon salt
4 Cups diced fresh rhubarb
1 Teaspoon grated orange rind
Pastry for 2 crust 9 inch pie
1 Tablespoon softened butter
Combine tapioca, sugar, salt, rhubarb, and orange rind. Let stand about 15 minutes.
Roll half of pastry about 1/8 inch thick. Line a 9 inch pie pan with pastry, and trim around edge.
Roll out remaining pastry to extend about one-half inch over rim of pie pan.
Fill pie shell with rhubarb mixture. Dot with butter. Moisten edge of bottom crust with water. Add top crust. Press top and bottom crust together on rim. Fold edge of crust and flute. Cut several slits near the center of the pie. Bake in oven pre-heated to 425 degrees for 50 minutes or until syrup boils with heavy bubbles
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